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Classic Meatloaf with Brown Sugar Glaze

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This Classic Meatloaf with Brown Sugar Glaze is tender, juicy, and topped with a sticky-sweet caramelized glaze that makes every bite irresistible. It’s a simple, family-friendly recipe that turns skeptics into believers.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 cup breadcrumbs (plain or Italian-style)
  • ½ cup whole milk
  • 2 large eggs
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tablespoons Worcestershire sauce
  • ¼ cup ketchup
  • 1 teaspoon dried thyme
  • 1½ teaspoons kosher salt
  • ½ teaspoon black pepper, freshly ground
  • ¼ cup fresh parsley, chopped (optional)
  • For the Brown Sugar Glaze:
  • ½ cup ketchup
  • ⅓ cup brown sugar, packed
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon garlic powder

Instructions

  1. Preheat the oven to 350°F (175°C). Position the rack in the center of the oven. Line a baking sheet with foil and place a 9×5-inch loaf pan on top.
  2. In a large mixing bowl, combine 1 cup breadcrumbs with ½ cup milk. Stir gently and let sit for 5 minutes until the breadcrumbs absorb the milk and form a thick paste (panade).
  3. While the breadcrumbs soak, finely dice the onion and mince the garlic.
  4. To the soaked breadcrumbs, add 2 large eggs, 2 tablespoons Worcestershire sauce, and ¼ cup ketchup. Whisk until smooth.
  5. Stir in the diced onion, minced garlic, 1 teaspoon dried thyme, 1½ teaspoons salt, ½ teaspoon black pepper, and ¼ cup chopped parsley (if using). Mix until evenly distributed.
  6. Crumble 2 pounds of ground beef into the bowl. Use your hands to gently mix everything together until just combined—about 30 seconds. Do not overmix.
  7. Transfer the meat mixture to the loaf pan. Press gently to shape, smoothing the top. Do not pack tightly.
  8. Make the glaze: In a small saucepan over medium heat, combine ½ cup ketchup, ⅓ cup packed brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon Worcestershire sauce, and ½ teaspoon garlic powder. Whisk until the sugar dissolves and the mixture is smooth, about 2 minutes. Remove from heat. Alternatively, microwave in a bowl for 30 seconds, stir, and repeat until smooth.
  9. Cover the loaf pan loosely with aluminum foil. Bake for 45 minutes.
  10. After 45 minutes, carefully remove the foil. Brush or spoon about half of the glaze over the top of the meatloaf. Reserve the remaining glaze for serving.
  11. Return the meatloaf to the oven, uncovered, and bake for another 20-25 minutes, until the internal temperature reaches 160°F (71°C) in the center.
  12. Remove from the oven and let rest in the pan for 10 minutes. Then transfer to a cutting board or slice directly in the pan.
  13. Warm the reserved glaze and drizzle over each slice or serve on the side.

Notes

Don’t overmix the meat mixture to keep the meatloaf tender. Use a meat thermometer to ensure doneness without drying out. Let the meatloaf rest for 10 minutes before slicing to allow juices to redistribute. The glaze can burn quickly; if it gets too dark during the last 10 minutes, tent with foil. For make-ahead, assemble without glaze up to 24 hours in advance and refrigerate; add about 10 minutes to the first bake time.

Nutrition

Keywords: meatloaf, brown sugar glaze, classic meatloaf, comfort food, ground beef, easy dinner

Find it online: https://flurpchef.com/classic-meatloaf-with-brown-sugar-glaze-easy-and-delicious/